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Smoky Campfire-Style Sausage

Smoky Campfire-Style Sausage

with Homemade Baked Beans and Buttery Mash

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Baked beans are one of our ultimate comfort foods from childhood, and we're upping the ante here by serving a tasty, smoky mixed bean medley with mash and delicious sausages. One taste and they'll be back on your all-time faves list!

Allergens:Soy/SojaMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Honey Garlic Sausage, cased

10 g

Garlic

56 g

Onion, chopped

10 g

Thyme

10 g

Parsley

2 tsp

Smoked Paprika

(ContainsSoy/Soja)

½ tbsp

Brown Sugar

1 box

Crushed Tomatoes

1 can

Mixed Beans

460 g

Russet Potato

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

1 tbsp

Milk*

(ContainsMilk/Lait)

Salt*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1111 kcal
Fat59 g
Saturated Fat22 g
Carbohydrate113 g
Sugar14 g
Dietary Fiber15 g
Protein40 g
Cholesterol133 mg
Sodium2099 mg
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Medium Pot
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Strainer
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Cooking the sausages and beans in the same pan allows the beans to soak up all flavourful juices from the sausages.

Wash and dry all produce.* Peel and cut the potatoes into 1/2-inch cubes. In a medium pot, combine the potatoes with enough salted water to cover (approximately 1-2 inches). Boil over high heat, until the potatoes are fork-tender, 10-12 min.

2

Meanwhile, mince or grate the garlic. Strip 1 tbsp thyme leaves (double for 4 ppl) off the stems. Finely chop the parsley. Drain and rinse the beans.

3

Heat a large non-stick pan over medium heat. Add a drizzle of oil, then sausages. Cook until browned, 2-3 min per side. Transfer sausages to a plate. Set aside. (NOTE: It’s okay if they aren't cooked through at this step – you'll finish cooking them later!) Add another drizzle of oil to the pan, then onions and thyme. Cook until softened, 3-4 min.

4

Add the garlic, beans, tomatoes, 1/2 tbsp brown sugar (double for 4 ppl), 2 tsp smoked paprika (double for 4 ppl) and 1/4 cup water (double for 4 ppl) to the same pan. (NOTE: We sent you more sugar and paprika than you need! Save remaining for another kitchen adventure.) Bring mixture to a gentle boil then, nestle in the sausages and any juices from the plate.

5

Cover and cook until sausages are cooked through, 6-7 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**) Meanwhile, when potatoes are tender, drain and return them to the same pot. Using a potato masher, mash potatoes until smooth. Stir in 2 tbsp butter (double for 4 ppl) and 1 tbsp milk (double for 4ppl) and half the parsley. Season with salt and pepper.

6

Remove the sausages from the bean mixture, then thinly slice. Divide the mashed potatoes between plates. Top with the bean mixture and sausages. Sprinkle over the remaining parsley.